Mushroom-Asparagus Risotto

This Italian classic is perfect for those coolish nights when you want something warm that still has a taste of spring.

6Servings

Ingredients

2 Tbs. olive oil

1 onion, finely diced

2 cups sliced mushrooms

2 cloves garlic, minced

1 1/2 cups Arborio rice

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

4 1/2 cups vegetable stock

1 lb. asparagus, trimmed and cut diagonally into 1-inch pieces

1/2 cup grated Parmesan or Romano cheese

1 Tbs. fresh lemon zest

Preparation

Heat oil in large saucepan over medium heat. Add onion, and sauté 3 minutes, or until softened. Add mushrooms and garlic; cook 5 minutes more, or until mushrooms are browned and their juice has evaporated. Stir in rice, salt and pepper, and cook 1 minute.

Add 1 cup stock to saucepan, and cook, stirring constantly, about 3 minutes, or until it’s mostly absorbed. Stir in another cup stock, and cook, stirring occasionally to prevent sticking, until liquid is absorbed. Repeat until you have 1/2 cup stock left. Add asparagus and last 1/2 cup of stock; cook 4 minutes more, or until stock is absorbed and asparagus is tender. Fold in cheese and lemon zest. Serve immediately.